There’s a new kind of chocolate

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And it’s very, very pink.

The last kind of chocolate to be invented was white chocolate 80 years ago. Late last year, a chocolatier mentioned that they had another one - ruby chocolate, made out of a specific kind of cacao bean. Most cacao has red colour compounds somewhere in it, this is partly where the very rich brown colour of good chocolate comes from, but late last year Barry Callebault found a way to bring this red (and the fruity flavours that come with it) just a little further out.

No colour has been added to this. It’s not white chocolate that’s been somehow dyed. It really, truly is that pink.

And it’s about to hit the market. A ruby Kit Kat is being made, among other things.

White chocolate is NOT chocolate thank you!
And besides, I like my chocolate the way I like my women!

(Melting between a graham cracker and a gooeey roasted marshmellow! I can;t seem to find a willing woman to sit between a gooeey roasted marshmellow and a graham cracker though.)

If you want my opinion on your relationship or life issues, just ask Villanelle!

Originally Posted by LittleMsSunshine

I think it's really funny when people come on here, and automatically assume that everyone here is a gung-ho, hoo-rah, i-bleed-red-white-and-blue, kiss-my-military-ass, people-in-uniform-can-do-no-wrong, and i'm-entitled-to-everything bitch.

"RIP Blackie, and Whitey, New Whitey. Goodbye Poopers and Momma Beige and Lady Grey. New Blackie and the Whitey Sisters rule the roost now!"

I'd totally try it just plain! Would they add anything to it, like milk?

They’ve been very cagey about the process they’ve used (if I had to guess what they’ve done, I would guess it was something to do with the very early step where they ferment the beans; when cacao beans first come out of the pod, they’re sort of very pale yellowish or pinkish white, and fermenting them makes them a much darker red-brown...if it’s not fermented or only very lightly fermented, that would explain why it doesn’t seem to taste very “chocolatey”, fermentation is a key part of making chocolate taste like chocolate!) so I can’t be certain, but I would assume they’re adding milk. The only kind of chocolate that shouldn’t contain any milk is the very, very dark variety, and even that would sometimes have a little.

Originally Posted by Guynavywife

White chocolate is NOT chocolate thank you!
And besides, I like my chocolate the way I like my women!

(Melting between a graham cracker and a gooeey roasted marshmellow! I can;t seem to find a willing woman to sit between a gooeey roasted marshmellow and a graham cracker though.)

...you mean this isn’t why you chose your wife? Damn it Asher.

Originally Posted by rocket_lizz

I think this is awesome and I want to try it. Not sure I trust KitKat (Nestle?) to make it taste good though.

You can buy other things too. People are working with it. A Kit Kat is just the most accessible one

Originally Posted by sassyspoonicus

I love chocolate. I'd try it in a heartbeat! But not a KitKat version....I just can't imagine that being accurate to the actual taste of the chocolate.

Keep an eye out. Other things may appear.

Originally Posted by Sabrina22LE

I'm not crazy aboyt chocolate and only like a few kinds, but I definitely want to try this. The color is gorgeous and I'm very curious about the fruity flavors.

Apparently this doesn’t taste very “chocolatey” at all. It’s apparently sweet, and the few tasting notes I’ve seen specifically mention berries, though they swear no colour or fruit has been added.

I’m not sure. I don’t do a lot of work with chocolate, so this is really not my field!